Jeffery D Elsworth - Overview

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HB 100 - Introduction to Hospitality Business

Sectors, segments, and disciplines of the hospitality and tourism industries. Impact of travel and tourism on local and national economics. Emerging hospitality industry trends that affect different segments of the industry. Overview of interdependent operating and administrative departments in hospitality organizations. Recognition of key management and ownership structures. Exploration of hospitality industry careers.

Average Grade - 3.640
Median Grade - 4.0
8144 total students

Latest grades from Fall 2024

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HB 207 - Hospitality Management and Leadership

Overview of management and leadership theories and applications at different quality levels of the hospitality industry. Discussion of intrapersonal and interpersonal leadership and management principles, change management processes, organizational design, decision-making, leadership communications, motivational theories, and negotiation skills. Examination of hospitality industry leaders and their contributions through readings and cases.

Average Grade - 3.045
Median Grade - 3.0
357 total students

Latest grades from Fall 2024

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HB 265 - Hospitality Foodservice Systems I

Overview of the food and beverage service industry and various food and beverage concepts and systems, applicable to different food and beverage business models, including quick service restaurants, multi-unit, casual theme restaurants, fine dining restaurant, hotel food service operations, workplace hospitality, country club food and beverage operations, and specialty food services such as sports venues and theme parks. Opportunities and challenges facing managers in maintaining a safe food production and service environment. Current emerging topics in the foodservice industry.

Average Grade - 3.165
Median Grade - 3.5
204 total students

Latest grades from Fall 2015

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HB 267 - Management of Food and Beverage Systems

Principles of menu planning, designing and pricing. Control of food and beverage products during purchasing, receiving, storing and issuing. Labor control principles. Control of revenue during sale. Food and beverage segment overview.

Average Grade - 3.335
Median Grade - 3.5
3399 total students

Latest grades from Spring 2021

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HB 280 - Introduction to Event Management

Key elements of planning a meeting or event. Understanding the process of planning meetings and events, including key industry terminology and protocol. Identifying current trends and developing a knowledge base of the event industry.

Average Grade - 3.736
Median Grade - 4.0
36 total students

Latest grades from Fall 2024

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HB 349 - Hospitality Facilities Management

Managing the physical plant of a hospitality business. Key systems, safety, preventive maintenance, energy conservation.

Average Grade - 3.341
Median Grade - 3.5
813 total students

Latest grades from Fall 2017

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HB 358 - Hospitality Entrepreneurship

Hospitality business ownership qualities and characteristics. Thinking like an owner and resultant actions. Ownership responsibilities across all functional areas of the hospitality entrepreneur business.

Average Grade - 3.332
Median Grade - 3.5
628 total students

Latest grades from Spring 2024

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